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Crockpot Steak Fajita Soup

2-3 lbs. rump roast-cut in bite sized pieces
1 envelope taco seasoning
1 (15oz) can Mexican style tomatoes
1/2 small can green chilies
1 (8 oz.) can tomato sauce
1 chopped onion
3 beef bouillon cubes
2 cans (15oz.) red kidney beans-rinsed and drained
shredded cheddar cheese

Roll meat pieces in the taco seasoning and place in the bottom of the crockpot. Add tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover, and cook on low for 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through: 15-30 minutes. Serve topped with shredded cheese.

I double this recipe for my family.

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